This recipe came from one of my mothers friends and it makes the best spaghetti/marinara sauce I've ever tried.
Linda’s Spaghetti Sauce (makes ~4-5 quart jars)
1 peck of tomatoes
24 oz tomato paste
1 tsp dried oregano
½ tsp dried basil
1/8 cup salt
¼ cup sugar
½ cup olive oil/salad oil
2 cloves garlic, chopped
½ pound onion, chopped
Cook in a large saucepan for one hour. Prepare canner, jars, and lids. Pour hot sauce into hot jars, leaving ½ inch headspace. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase until fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes. Remove jars, cool and store.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment